I started with a block of firm tofu, then added a half of eggplant I had roasted earlier, a cup of canned tomatoes leftover from another recipe, a handful of fresh basil, 2 cloves of garlic, garlic salt and nutritional yeast. I blended it until smooth and mixed it with my cooked pasta and peas.
The kids both enthusiastically enjoyed it, and paired with a salad it was perfect.
My goofy eaters...
No comments:
Post a Comment